Mexican Fruit Salad with Tajin
Step into a world of vibrant flavors as we embark on a journey through the colorful streets of Mexico with a modern twist on a classic favorite — my zesty Mexican Fruit Salad with Tajin. This delightfully spicy fruit salad is in my newest cookbook, and I couldn’t wait to share it with you here on the blog!
Picture a medley of ripe, juicy fruits, mingling with a splash of citrus and a hint of fiery chili. This Mexican fruit cocktail is not just your ordinary fruit salad; it’s a sensory adventure that will take your palate to new heights.
Why You’ll Love This Mexican Fruit Salad Recipe
Leave behind the memories of the Cool Whip and marshmallow-laden concoctions of the past, because this tantalizingly light Tajin fruit salad is a celebration of sweet, tangy, spicy vegan goodness.
Aside from being a refreshing alternative to 80’s-style ambrosia, this Mexican spicy fruit salad is also:
- Quick & Easy – Chop, drizzle, sprinkle, toss — that’s the whole shebang! All you need is about 10 minutes of prep time for this marvelous fruit side.
- Made With Fewer Than 10 Wholesome Ingredients – And most of them are fruit!
- Make Ahead-Friendly – Mix up the magic up to a day ahead of time to give your fruit time to soak up all the flavorful chili-lime goodness.
- Customizable – You can easily make this fruit salad mild or spicy depending on which variety of Mexican fruit seasoning you choose. You’re also welcome to swap in or add different fruits depending on your preferences and what’s available at the store.
Ingredients & Substitutions
As promised, you only need a handful of ingredients to make this Tajin-laced Mexican fruit salad. Here’s what to grab:
- Mango – I like to use a mix of yellow (e.g. Ataulfo) and red-green (e.g. Haden) mangoes for the best, most balanced flavor. Learn how to cut and dice a mango.
- Jicama – This crunchy, mild-flavored root vegetable sort of has water chestnut vibes, making it the perfect addition to this Mexican fruit melée.
- Pineapple – Sweet-tart, juicy pineapple is forever a favorite in our house. In a pinch, you can swap in canned pineapple packed in juice or defrosted frozen pineapple. Learn how to cut a pineapple.
- Papaya – While I love this tropical fruit, I know not everyone shares my affinity. Feel free to swap in cantaloupe or musk melon if needed!
- Watermelon – This tasty Tajin salad is an ode to summer, and you can’t get more summery than fresh watermelon! I personally prefer to use a seedless variety to make my prep easier, but feel free to use whichever works for you. Learn how to make melon balls.
- Tajin – Tajin is a popular chile-lime-salt seasoning blend made in Mexico and now widely available in the US. Clásico, the original blend, is made with mild red chiles, while the habanero version delivers a lot more fire. You can also swap in the low-sodium version if needed!
- Salt – For getting the flavor balance right without adding too much spice.
- Lime Juice – Since your entire fruit salad “dressing” is just lime juice, do yourself a favor and spring for fresh. It tastes so much brighter than bottled!
How To Make Mexican Fruit Salad
This Mexican fruit Tajin goodness takes just a few minutes to whip up. Here’s how it’s done:
Step 1: Combine the mangoes, jicama, pineapple, papaya, and watermelon and toss gently to mix.
Step 2: Dress. Sprinkle the fruit with the Tajin, season with salt to taste, and drizzle with the lime juice and toss to coat.
Step 3: Chill. Cover and refrigerate for at least 1 hour or for up to 1 day before you serve it.
- Go Seasonal! Cut the fruit into different shapes to celebrate the season (e.g. bunnies for Easter, stars for the 4th of July, or hearts for Valentine’s Day). All you need are some small cookie cutters.
- Mexican Fruit Skewers – If you’re at a picnic or BBQ, it might be easier to make your fruit salad on a stick! Simply thread cubes or balls of fruit onto wooden skewers in alternating patterns, the sprinkle with lime juice, Tajin, and salt before serving.
- Mexican Fruit Cups – Take a page from my Mexican Fruit Cup recipe and portion out the salad into individual Tajin fruit cups for easy grab-and-go serving.
- Fruit Cups with Chamoy – In my cookbook, Muy Bueno FIESTAS, I have a recipe inspired by my favorite snacks from street-food vendors in Mexico. Chamoy sauce is a thick syrup made from lime, chile, and fruit, such as apricots, mangoes, and/or plums. It is sold in bottles in Latin markets and online.
- Mexican Fruit Salad with Cream – If you yearn for the creaminess of ambrosia but want more of a Latin bent, try drizzling on some lechera (a.k.a. sweetened condensed milk).
- Mexican Fruit Salad with Marshmallows – Just because I prefer my fruit salad to be made from just fruit doesn’t mean you have to! Feel free to add a handful of mini marshmallows for an added touch of whimsical sweetness.
- Save the hull of your pineapple and/or watermelon to use as a vessel for this Mexican fruit bowl! It’ll look impressive on the table and save you from having to remember to take your dish home after the potluck festivities are over.
- Consume the dressed Mexican fruit with Tajin within 24 hours for the best flavor and texture.
Frequently Asked Questions
Generally speaking, I try to avoid any fruits that are prone to oxidization (e.g. bananas or apples).
Since there’s no dairy in this fruit salad, it should keep well at room temp for much longer than ambrosia-style fruit salads. I’d say it should be good for about 3-4 hours at room temp, then you should pop it in the fridge after that.
Ahhhh, good question! The two things I can think of that you might be thinking of are either Tajin or chamoy. Tajin is a popular Mexican spice for fruit, whereas chamoy is is a popular Mexican condiment and flavoring made from a combination of fruit, typically apricot, mango, or plum, blended with spices, vinegar, and chili peppers.
In Spanish, fruit salad is called ensalada de fruta.
More Mexican Fruit Recipes
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.
Spring Fruit Salad with Tajín
- In a bowl, combine the mangoes, jicama, pineapple, papaya, and watermelon and toss gently to mix. Sprinkle with the Tajín, season with salt, and drizzle with the lime juice, then toss well to coat evenly.
- Cover and refrigerate for at least 1 hour or for up to 1 day before serving.